Candy Making: Nougat Recipes, Candy Recipes, Candy Recipes, Nougat Recipes, Nougat Montelimart, French Nougat, Maple Nougat

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Candies and Bonbons
And How To Make Them
By Marion Neil (1913)

                          French Nougat
  ¼ lb. (1 cup) candied angelica
  ¼ lb. (1 cup) blanched and chopped almonds
  1 lb. glucose
  2 whites of eggs
  ½ pint (1 cup) water
  1 ½ lbs. (3 cups) sugar
  1 teaspoonful almond extract

  Blanch the almonds and dry them in the oven. Put the
glucose, sugar, and water into a saucepan and boil to 270°
or till the syrup forms a good hard ball when tested in cold
water.
  Beat up the whites of the eggs to a stiff froth, and
gradually add the syrup, beating all the time.
  As soon as the mixture begins to set, add the chopped
almonds, almond extract, and the angelica cut in small
pieces.
  Pour at once into a nougat frame lined with wafer paper,
place some wafer paper on the top, then a sheet of white
paper, a board, and a heavy weight to press it flat.
  Leave it for twelve hours. Cut into strips and scrap each
one in waxed paper.

                            Maple Nougat
1 ½ lbs (3 cups) maple-sugar
  ½ pint (1 cup) water
  4 whites of eggs
  1 teaspoonful orange-flower water
  ¼ lb. (1 cup) blanched and chopped almonds
  2 ozs (1/2 cup) chopped English-walnut meats
  2 ozs (1/2 cup) chopped angelica
  2 ozs. 4 tablespoonfuls) glucose

  Dissolve the maple-sugar in the water; then add the
glucose and boil until it registers 250° by the thermometer,
or forms a hard ball when tried in cold water. Beat up the
whites of the eggs to a stiff froth, then add them to the
boiling syrup, and stir until the mass is very thick; then add
the orange-flower water, the angelica, and the nut meats,
and stir well.
  Pour into a frame lined with wafer paper; put wafer paper
on the top; then put a board and weights on that.
  When half cold, slip around frame with a knife, turn out,
and cut into neat bars with a sharp knife.
  Wrap each bar in waxed paper.

                      Nougat Montelimart
1 lb. and 2 ozs. lump-sugar
  10 ozs. (15 tablespoonfuls) honey
  2 ozs. (4 tablespoonfuls) glucose
  ¼ lb. (1 cup) preserved chopped cherries
  1 ¼ lbs (5 cups) blanched and shredded almonds
  ¼ lb. (1 cup) blanched and shredded pistachio nuts
  1 tablespoonful vanilla extract
  1 tablespoonful orange-flower water
  1 teaspoonful rose extract
  3 whites of eggs
  1 ½ gills (3/4 cup) water
  Pinch cream of tartar

  Warm the almonds and the pistachios and thoroughly dry
them. Put the honey and glucose in a double boiler and stir
over the fire till they are quite hot. Put the sugar, water, and
cream of tartar into a saucepan and boil to 290°, or till it
hardens when tested in cold water. Pour this over the stiffly
beaten whites of the eggs, beating all the time; mix this
mixture with the honey and glucose.
  Stir in a double boiler until it becomes stiff; then add all
the other ingredients. Pour into nougat frames which have
been lined with wafer paper, cover with the same kind of
paper, then place a board and a heavy weight on the top,
and leave till perfectly cold. Cut into bars with a sharp
knife, using a sawing motion. The knife must be kept free
from sugar. Wrap each bar in waxed paper. Small pieces of
this nougat make delicious centers for chocolates or
fondants.

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